Mar 29, 2012
Mar 15, 2012
Nat recently visited Tassie to find out what all of the fuss was about. We thought we'd share her highlights of the trip just in case you're considering visiting the land of intoxicating beauty and its incredibly creative inhabitants.
We started with two days in Hobart and enjoyed indulging in the local produce and the common appreciation for ethically sourced, real food.
We enjoyed the most delicious lunch at Ethos. This food-lover's dream was located in an historic building, down a carriageway in a former stable which has been transformed into a modern yet classic restaurant. I was inspired by the use of premium ingredients offering a range of tapas dishes.
A Common Ground was located in the historic Salamanca Arts Centre. This little delight was like a secret cupboard under the stairs and packed with inspiring Tasmanian artisan produce hand selected by Matthew Evans and Nick Haddow. But be warned, it's closed on Sundays!
Matthew Evans in a renowned food writer who, in The Real Food Companion, shows us how to ethically source, cook and eat real food. It's like having 'the farmer, butcher, fishmonger and baker by your side'... in other words, a must-read! Get your hands on it here.
The Marker was a gorgeous showcase of Tasmanian contemporary design of a timeless nature. This retailer supports local independent designers and craftspeople who share their ideals and philosophies. If you're a bit of a bowerbird like me, then you will adore this shop.
Despite most of the art not really being my preferred cup of tea, we spent almost an entire day here. It was an incredible experience, which began with a ferry ride to the museum that gave you the most spectacular view of the building. What impressed me the most was the ‘O’ iphone-like gadget that documented my tour with a follow up email providing a website link detailing my tour. WOW, now that’s technology at it’s best! It blew me away.
Nature at its most beautiful. We spent four days here walking and soaking up our Australian landscapes exotic and untouched beauty. Seeing the maginificence of our own 'backyard' made me swell with pride thinking about our Bloom Organics range, which supports local produce and sustainability, as well as being gentler for skin (and not to mention the earth!).
TIP: If you're based in Melbourne you can find the grain Freekah at The Essential Ingredient at Prahran Market.
Cypriot Grain Salad
Recipe by George Calombaris
1 bunch coriander shredded
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat)
½ cup puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
1. Blanch freekah/cracked wheat and puy lentils separately in boiling water until both just cooked.
2. Drain well and allow to cool.
3. Mix the yoghurt, cumin and honey till combined.
4. In a medium bowl place the coriander, parsley, red onion, freekah, puy lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well, season to taste.
5. Add the yoghurt mixture on top just before serving or serve it on the side.